Place chicken breasts in a large Ziploc bag (do not close the bag completely). Pound the chicken to ½ inch thickness. Remove and sprinkle with salt, garlic and pepper on both sides.

Heat a stainless steel skillet over medium-high heat for 30 seconds. Add butter to the pan and when melted, add chicken. Do not crowd the pan! Cook in batches if you need to. If the chicken sticks to the pan, that’s fine. Don’t rip it off. When the chicken releases (and it will) you should flip the chicken over.

Cook for an additional 5-7 minutes or until the internal temperature of the chicken is 165 degrees. Set aside on a plate and partially cover with foil. Pour the cider into the pan. The steam is normal! Use a rubber spatula or wooden spoon to scrape up the brown bits. Add the mustard and stir to combine.

Turn the burner down to medium and let the sauce cook down (or reduce) by half. Add the chicken and turn to coat. Sprinkle with parsley and serve!

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